Pina Colada Cupcakes

6
Connie Osborn

By
@COsborn61

These cupcakes are so easy to make and always a hit at picnics or family gatherings!

Rating:

★★★★★ 3 votes

Comments:
Serves:
24
Prep:
15 Min
Cook:
20 Min

Ingredients

  • 1 box
    betty crocker super moist yellow cake mix
  • 1/3 c
    vegetable oil
  • 1/4 c
    water
  • 1 tsp
    rum extract
  • 1 can(s)
    (8oz)crushed pineapple in juice, undrained
  • 3
    eggs
  • 1 tsp
    coconut extract
  • 1 tsp
    rum extract
  • 1
    container (12 oz) betty crocker whipped vanilla frosting
  • 3/4 c
    shredded coconut

How to Make Pina Colada Cupcakes

Step-by-Step

  1. Heat oven to 375°F (350°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, oil, water, 1 teaspoon rum extract, the pineapple and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
  2. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  3. Stir coconut extract and 1 teaspoon rum extract into frosting. Spread frosting on cupcakes. Dip tops of frosted cupcakes in coconut. Store loosely covered.

Printable Recipe Card

About Pina Colada Cupcakes

Course/Dish: Cakes Other Desserts
Collection: Cupcake Collection
Other Tag: Quick & Easy




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